Fried chicken with corn dodgers and cream gravy

From 1914:

Cut up a young chicken and fry in lard crisp and a light golden brown. Remove from the skillet. Put in the dodgers and fry on both sides. Then take out the dodgers, pour off the lard and pour in some warm water. Let it boil for a few minutes, thickening it with a little flour and seasoning with salt and pepper.
The dodgers are made of southern cornmeal.
The white meal grown and water-ground in the South is much more palatable than the yellow meal of the North.
A little lard, salt and mixed into a dough with hot water, then made up into little cakes like sausages and fried. Serve them round the chicken and gravy in gravy boat.
This recipe is distinctly southern.